It doesn’t get much hotter than the EGG cookin’ in July! Make sure to keep yourself hydrated with a bit of whatever you’re using for the Beer Can Chicken. Ice Cream Sandwiches are also a great way to stay cool. Looking for some great ideas for a summer cook out? Try out a Pimento Cheeseburger or Dr. BBQ’s Spare Rib Surprise. Just don’t be surprised if your neighbors stop by for a quick bite when they smell what you’re cooking!

Massive Canadian Moose Roast Project - Seeking Advice!!!

I live in Memramcook, New Brunswick located in Eastern
Canada. I’ve owned a Large BGE since we’ve moved here in the
valley, and I have been enjoying it through all of our four beautiful seasons,
and with even more food groups and temperature levels. I am about to attempt my
biggest challenge yet and I am seeking your collective advice in putting together
a successful culinary experience.

Context: I had asked the youngest of my brothers, if successful
at hunting moose last season, to save me the biggest roast he could for a
“cooking challenge”. And here I am, looking for tips and input on my way to slow-cooking
a 15 pounds Canadian moose shoulder roast for an upcoming family gathering at a
hockey tournament.

I am compelled to mention here the fact someone suggested
this type of “project” would be best achieved through using a La Caja China Roast Box… I’ve made it a
personal mission to prove otherwise and I welcome any help I can get in the
process!!!

Been years since last moose roast, which was loin. Moose was from Kapuskasing.

The shoulders were usually slow cooked, I'm guessing because they tend to be rather tough. I do recall my Mom brining, she called "getting some of the game out of it" and wrapping with bacon. Never saw her inject.

It just went into the crock pot with onions and made its own juice. Texture was kinda like pulled pork with attitude.

What you plan looks to be pretty good makes sense to me. Another twist might be to let it go for a few hours with an empty drip pan (maybe 130ish), then braise it with the Guiness (maybe 160ish).

Not sure you need to rotate it unless it is so large it is cooking unevenly. Good Luck.

Moose is pretty lean I would think low and slow would make it dry and tough. I would try it with the egg at 350 and maybe not go quite that high internal, 150 to 160 range. I had moose in Newfoundland this past summer and it was very good, the lady at the restaurant said that it was important to trim the fat from the outside of roast if you want it not to be gammie tasting.
Gerhard

I live in <?xml:namespace prefix = st1 />Memramcook, New Brunswick located in Eastern Canada. I’ve owned a Large BGE since we’ve moved here in the valley, and I have been enjoying it through all of our four beautiful seasons, and with even more food groups and temperature levels. I am about to attempt my biggest challenge yet and I am seeking your collective advice in putting together a successful culinary experience.

Context: I had asked the youngest of my brothers, if successful at hunting moose last season, to save me the biggest roast he could for a “cooking challenge”. And here I am, looking for tips and input on my way to slow-cooking a 15 pounds Canadian moose shoulder roast for an upcoming family gathering at a hockey tournament.

I am compelled to mention here the fact someone suggested this type of “project” would be best achieved through using a La Caja China Roast Box… I’ve made it a personal mission to prove otherwise and I welcome any help I can get in the process!!!

Merci d’avance!

Guy

Damn, Guy, thought you wazza girl. Sorry about that Darlin' thing. Lard the daylights out of it anyway